Almond and Date-Crusted Lamb Rack

From: Chef Hunter Morton, Max Downtown restaurant, Hartford, CT. Yield: 4 servings.

2 8-bone lamb racks, frenched
1 cup almonds, toasted and ground
1⁄4 cup bread crumbs
6 Medjool dates, pitted and finely chopped
1⁄4 cup port wine
3 oz. roasted garlic
1 thyme sprig, chopped
1⁄2 rosemary sprig, chopped
1 sage sprig, chopped
2 oz. olive oil
to taste, salt and pepper

Soak dates in port wine for 30 minutes; drain. Combine almonds, bread crumb

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